METHOD 1. Preheat oven to 220C. 2. Lay out the 6 sheets of pastry, spread a layer of the tomato paste over each one. 3. Mix the bacon, onion and grated cheese together in a bowl then divide evenly between the pastry sheets. 4. Spread out the mixture then starting at one of edges roll the pastry up as tightly as possible 5. Take a very sharp knife and cut the roll into approx 1cm slices, laying them flat onto a non-stick baking tray as you go. 6. Brush each pinwheel lightly with beaten egg and bake for approx 20 minutes until puffed and golden.